1. In a pressure cooker put chickpeas, water (till the chickpeas are covered with water)and let them cook for 3-4 whistles.. Put spinach and water in another pan and let it boil for 5 minutes approximately.

2. After that drain off the hot water out of boiled spinach. Pour cold water over it immediately after draining hot water. Squeeze out the excess water out of it. Heat oil in a pan on medium to high flame and roast cumin seeds in it.

3. Lower the flame to medium, put red chili powder in oil and roast it well for 45 seconds. After that put ginger powder and asafetida and roast it well. Add spinach o keep on stirring continuously for 2 minutes.

4. Pour 1/4 cup of water over spinach and keep on stirring continuously. Add chickpeas in it and keep on stirring until almost 90 percent of water evaporates.